Be the first to Pumpkin puree and yogurt keep these muffins moist while dried apricots and spices add flavor. You can lower the fat by substituting non-fat dairy ingredients and egg substitute for the whole eggs, with satisfying results.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1-3/4 cups all-purpose white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup vegetable oil
- 1/3 cup brown sugar
- 1/3 cup milk
- 1/4 cup plain or vanilla yogurt (sour cream may be substituted)
- 1 teaspoon pure vanilla extract
- 1/4 cup dried apricots (about 6 to 8), chopped fine
- 1/4 cup chopped pecans, optional
Preparation:
Preheat oven to 400 F. Line muffin tins with baking paper cups or lightly spray with vegetable oil.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, and salt. Set aside.
In a large bowl, beat eggs, pumpkin puree, brown sugar, milk, yogurt, and vanilla.
Add wet ingredients into flour mixture by hand, along with apricots and optional pecans, stirring just to combine. Do not overmix. Spoon evenly into prepared muffin pan.
Bake 20 to 25 minutes, or until muffins test done with a toothpick (should come out smooth with no batter attached).
Yield: 12 muffins
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, and salt. Set aside.
In a large bowl, beat eggs, pumpkin puree, brown sugar, milk, yogurt, and vanilla.
Add wet ingredients into flour mixture by hand, along with apricots and optional pecans, stirring just to combine. Do not overmix. Spoon evenly into prepared muffin pan.
Bake 20 to 25 minutes, or until muffins test done with a toothpick (should come out smooth with no batter attached).
Yield: 12 muffins
